Science of food & cookery

stir smooth. Add the rest of the milk, and boil up. Salt to taste, and add the diced dressing or nut food to the gravy. Sprinkle the diced potatoes with a little salt; then pour over them the hot mixture, and mix lightly. Put into an oiled baking pan, sprinkle a little cream or small bits of vegetable butter over the top, and bake to a light brown. LENTIL AND POTATO HASH Use the same proportions of ingredients as in nut and potato hash, only substitute il/s cups cooked lentils, well drained, in the place of the diced dressing or nut food, and make the same as for nut and potato hash. ROASTED POTATO WITH DRESSING Cook medium sized pared potatoes in a saucepan until about half done. Drain, and lay in an oiled baking pan. Sprinkle with salt, then with flour, and brush over each potato with an oiled brush. Put into a quick oven, and bake until partly browned; then fill in between the potatoes with either of the foregoing dressings, and finish baking together. Serve with brown gravy. ROAST NUT MEAT WITH DRESSING Open a pound can of nut cero or other nut food, split through the center lengthwise, lay in an oiled pan, brush the top over with oil or vegetable butter, and put in the oven until a slight crust forms on the meat. Then pour over it a thin brown sauce, and continue to bake for l/2 hour, basting it now and then over the top with gravy. When done, lift out on a carving board, slice, and serve with either of the preceding dressings, as follows: Put a spoonful of dressing on the platter, lay a slice of nut food on the top, and pour a spoonful of gravy on half of the food. Serve with a sprig of parsley at one end, and a small piece of cranberry jelly, if at hand. NUT AND POTATO PIE 2 cups sliced raw potato i scant tablespoon flour \l/2 cups cold water Chopped parsley i teaspoon onion Nut food or baked dressing iJ4 teaspoons salt cold, sliced I tablespoon vegetable butter Hard-boiled egg Pie crust (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 135 Add sliced potato, onion, and salt to the water, and cook until done. Drain, and lay the sliced potato into an oiled baking pan. Put the butter and the flour into a small saucepan, and mix ; then add a little of the potato water, and stir smooth. Add the rest of the liquid, boil up, and pour the sauce over the sliced potato. Lay a few slices of hard-boiled egg, and the same of nut cero or sliced cold dressing, over the potato, and sprinkle lightly with chopped parsley over all. Cover with thin pie crust, mark into squares with a knife, brush over with milk, and bake to a nice brown. VEGETARIAN POT ROAST 4 cups stale bread cut into dice 2 cups well cooked brown beans, 2 cups hot milk or lentils, well drained 2 tablespoons vegetable fat 4 tablespoons flour 4 tablespoons chopped onion 2 eggs Scant l/2 teaspoon sage Salt i cup coarsely chopped walnuts